Mexican

Veracruz Chili with Chicken and Peanuts takes 15 minutes to prepare.

Veracruz Chili with Chicken and Peanuts takes 15 minutes to cook.

Veracruz Chili with Chicken and Peanuts makes 8 servings.

The ingredients for Veracruz Chili with Chicken and Peanuts are:

2 can diced or stewed tomatoes
2 cups chicken broth low sodium
1 onion, chopped
1 garlic clove, chopped
1/2 C cilantro, chopped
1/4 C dry roasted peanuts or 2 T crunchy peanut butter
2 t cumin
2 T olive oil
4 cups shredded chicken
1 lb (2 cans) cannellini beans
salt to taste (I don't use it)

Here is how you make Veracruz Chili with Chicken and Peanuts:

Pur?e broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.Meanwhile, coarsely shred chicken, discarding skin and bones.Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.Serving Size: Makes 8 1-C servings.Number of Servings: 8Recipe submitted by SparkPeople user EXENEC.

The nutritional information for Veracruz Chili with Chicken and Peanuts is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 238.6

• Total Fat: 5.9 g
• Cholesterol: 70.2 mg
• Sodium: 486.9 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 3.9 g
• Protein: 31.8 g

Veracruz Chili with Chicken and Peanuts is Mexican cuisine.

The dietary needs meet for Veracruz Chili with Chicken and Peanuts is Low Fat